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Sticky Cinnamon Rolls

Yum. I mean these just look tasty, right? Not to toot my own horn. It's just that cinnamon rolls always look delectable. I remember the good ole days when it wasn't too shameful to smash your face against the window of a Cinnabon in the food court. Too bad I'm not 9 anymore. Even though we all know cinnamon rolls aren't the healthiest of choices, I'm a big believer in balance. That's why I think if you want to try to eat a cinnamon roll, why not? Make a whole batch! (but be sure to share them, cause I'll warn you it's easy to want to eat the whole batch.)

Steps
In
a pot, warm milk with 1/2 stick of butter until the butter is melted,
but don't let it boil. Let the mixture cool about 3-5 minutes. You want
the milk warm enough to activate the yeast but not too hot that it kills
it.

Add mixture to a large bowl and sprinkle on yeast,
letting it sit for 10 minutes. You might see it start to bubble a
little. Then add white sugar, salt, and 1/2 cup flour. Stir, then add
the rest of the flour, 1/2 cup at a time until dough is sticky but
combined. Knead the dough with your hands till the flour is incorporated. Drizzle the
canola oil over your dough ball to keep it moist while it rises. Cover
the bowl with plastic wrap and let sit for about an hour.

While your dough is rising, combine brown sugar and cinnamon. After an hour, your dough should be big and fluffy like the photo above! This is a good time to preheat your oven to 350'. Then transfer your dough to a cutting board and roll it out into a rectangle. The dough should be about 1/4 inch thick. Add the cinnamon sugar along the surface of the dough.

Roll the dough all up into a long log. Then slice in half, then into
thirds to make 12 even pieces, about 1.5 inches wide. If you want
smaller rolls, then simply wrap your dough tighter and cut your pieces
smaller, into about 16 pieces. If you want jumbo rolls, then keep your
dough thicker and slice them into about 8 large rounds.

Transfer
the slices into a baking dish with the swirl side up. Then take the
other 1/2 stick of butter and melt it, then drizzle it onto the surface
of the rolls. Bake in the oven for 25-30 minutes until slightly golden.
While they're baking, you can make an easy frosting by stirring together
powdered sugar, vanilla, and milk. Remove rolls from oven and let cool a
few minutes, then drizzle frosting on top!

Tah-dah!
You made yourself cinnamon rolls! Now eat one (or maybe two) and you can
save the rest in the fridge for a few days, or they freeze pretty well
too! Just be sure to cover them and if you want to eat one down the
road, you can just nuke it for 40 seconds to get it warm and gooey
again.